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Butternut Squash White Bean Kale Stew
TABLE FOR TWO15Ingredients
50Minutes
160Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. olive oil
- 1 onion (large, diced)
- 2 cloves garlic (minced)
- 3 cups butternut squash (diced into 1-inch cubes)
- 1 cup zucchini (diced into quarters)
- 5 carrots (sliced)
- 5 celery stalks (diced)
- 4 sprigs thyme leaves
- 1 Tbsp. rosemary leaves (roughly chopped, this was roughly 1 sprig of rosemary for me)
- 1/2 cup cashewmilk (Silk)
- 3 cups vegetable broth
- 15 oz. beans (cans of cannelloni, drained and rinsed)
- salt
- pepper
- 3 cups Tuscan kale (loosely packed)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium670mg28% |
| Potassium870mg25% |
| Protein5g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber7g28% |
| Sugars9g |
| Vitamin A440% |
| Vitamin C130% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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